Baladi Recipe

Prepare vegetables

Wash all produce. Trim ends of the cucumber and, if waxed, peel stripes or fully peel if preferred. Halve the cucumber lengthwise then slice into 1/4-inch half-moons. Core the tomatoes, then dice into roughly 1/2-inch pieces. Thinly slice the red onion into half-moon slices and rinse briefly under cold water if you want a milder onion flavor; pat dry. Slice green onions on the bias into 1/4-inch pieces.

Herbs

Pick the parsley leaves from the stems and finely chop until you have about 1 packed cup. Strip mint leaves from the stems and chop coarsely (or finely if you prefer more integrated herb texture).

Combine the prepared cucumbers, tomatoes, red onion, green onions, parsley and mint in a large mixing bowl and gently toss to distribute evenly.

Emulsify dressing

In a small bowl or jar, whisk together the lemon juice, red wine vinegar, minced garlic, ground sumac, ground cumin, salt, black pepper, and Aleppo pepper (if using). Slowly whisk in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a little more lemon for brightness, salt to taste, or a pinch of sugar if tomatoes are very acidic.

Dress salad

Pour about two-thirds of the dressing over the salad and gently toss until everything is lightly coated. Taste and add more dressing if needed. Let the salad rest for 5–10 minutes at room temperature to allow flavors to meld.

Before serving, give the salad a final toss and adjust seasoning with additional salt, lemon juice or sumac to taste. Serve chilled or at room temperature.